- 20 minutes
- 45 minutes
- 10 servings
|500g pitted Medjool dates|
|25g bicarbonate soda|
|150g Devondale unsalted Butter|
|150g brown sugar|
|125g caster sugar|
|5 large eggs|
|420g plain flour|
|200g Devondale unsalted Butter|
|200g brown sugar|
|400ml Devondale Long Life Thickened Cream|
|Winter berries to serve (raspberries, blueberries, blackberries)|
|Devondale cream, to serve|
Preheat oven to 160C fan forced.
Combine water and dates in a medium saucepan and bring to the boil. Add bicarbonate soda and cook over medium heat for 10 minutes.
Add butter and both sugars and cook for 2-3 minutes on low heat until sugar dissolves.
Blend mixture with a stick blender and allow to cool slightly. Add eggs and flour and mix thoroughly.
Place in greased and lined 25cm round cake tin and bake for 35-40 minutes.
To make butterscotch sauce, place all ingredients in a small saucepan and bring gently to the boil. Stir well, remove from heat and serve with pudding.